Squash, the king of the season

This week, I bring you something sweet, but with bite. Something soft and romantic, with a hint of fiery passion.

This is made for sharing on long, lazy Sundays, possibly while wearing pyjamas even though it’s 3 in the afternoon.

Packed with warm, soft, earthy root vegetables and topped with crispy, spicy notes, this badboy is a match made in soup heaven.

SQUISHY SQUASHY SOUP

(FOR TWO LOVEBIRDS)

Ingredients

for the soup

2c diced squash*

1 large potato

1 onion

1 carrot

a large knob of butter

500ml hot vegetable stock

1 bay leaf

1 tbsp sage

1 tsp thyme

*Author’s Note: I almost never have fresh herbs in my kitchen. I have no green phalanges whatsoever. But in soup that stews enticingly for this long, dried works well, the fresh zing of actual leaves would be utterly lost.

for the croutons

1 slice of good, crispy toast, chopped into 1-2cm squares

2-3 tbsp mixed seeds (I used pumpkin, flax and poppy for a rich and meaty flavour)

chili infused oil

Directions

Heat a soup pot to medium high and melt the butter.

Chop your vegetables into 1cm(ish) chunks and fry lightly until the onion is soft

Add your herbs and stock and bring to a boil, simmer for about 30-40minutes or until the vegetables are soft and crumbling when fork’d

Mash roughly with a potato masher, adding a little more stock or a pinch of flour to make it up to your preferred thickness

While the soup flavours mingle, heat a frying pan and drizzle with the spicy chili oil.

Toss in the cubes of toast and seeds until hot, probably about a minute

Serve soup sprinkled liberally with hot, greasy taste bites.

If you are wondering what on earth you will do with the rest of your behemoth of a seasonal squash, fear not. Make this delightful easy bake and rejoice in the bounty.